Refreshing Blackberry Lemonade Pie Recipe
Indulge in a delightful summer treat with this Blackberry Lemonade Pie! Featuring a creamy lemon filling layered with sweet blackberry jam and nestled in a buttery Golden Oreo crust, it’s the perfect no-bake dessert for warm days.
Why You’ll Love This Recipe
- Two Desserts in One: Enjoy the perfect blend between a cream pie and a no-bake cheesecake.
- Effortless Preparation: With no need for an oven and just a few simple steps, it’s an ideal choice for summer gatherings.
- Bright and Refreshing Flavor: The tartness of lemon is beautifully balanced by sweetened condensed milk, creating a dessert that screams summer.
After checking the recipe card, don’t forget to explore the ingredient swaps, storage tips, and variations below!
Ingredients
- 30 Golden Oreo cookies
- 1/3 cup butter (melted)
- 2 packages (8 oz each) cream cheese (softened)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon lemon zest
- 3/4 cup lemon juice
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/4 cup seedless blackberry jam (melted and cooled)
Instructions
- Prepare the Crust:
- In a food processor, pulse 30 Golden Oreo cookies until finely crumbed.
- Add 1/3 cup melted butter and pulse until combined.
- Press the mixture into the bottom and up the sides of a 9-inch deep dish pie pan.
- Freeze the crust while preparing the filling.
- Make the Filling:
- In a large bowl, use an electric mixer to beat 2 packages of cream cheese until smooth.
- Add 1 can of sweetened condensed milk and mix for one minute.
- Incorporate 3/4 cup lemon juice and 1 teaspoon lemon zest, beating until the mixture is smooth.
- Whip the Cream:
- In a separate bowl, beat 1 cup of whipping cream and 2 tablespoons sugar with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, then spread it into the prepared crust.
- Add the Blackberry Swirl:
- Spoon 1/4 cup blackberry jam over the lemon filling and use a knife to swirl gently.
- Cover and refrigerate until firm, about 4 to 6 hours.
Recipe Tips
- Ensure to cool the blackberry preserves before swirling to avoid a soupy mess.
- Swirl the jam lightly to create a beautiful pattern, without over-mixing.
- For an attractive finish, top with fresh blackberries and mint leaves.
- Chill the crust in the freezer for at least 5 minutes before filling to facilitate easier spreading.
Storage
- Refrigerate: Keep the pie in the fridge covered with plastic wrap or foil for 4–5 days.
- Freeze: You can also freeze the entire pie or individual slices for up to 1 month. Wrap tightly in plastic wrap and then foil.
- Thawing: If frozen, allow the pie to thaw in the refrigerator overnight before serving.
Variations
- Blackberry Limeade Pie: Substitute lime juice and zest for lemon, using a graham cracker crust.
- Lemon Blueberry Pie: Replace blackberry jam with blueberry jam and top with fresh blueberries.
- Mixed Berry Pie: Combine seedless raspberry, strawberry, and blackberry jams, garnished with assorted fresh berries.
Enjoy this delightful Blackberry Lemonade Pie that embodies the essence of summer in every bite!